Total Time
25mins
Prep 10 mins
Cook 15 mins

For many years, we have been blessed with an asparagus bed that has grown the most sweet and savory asparagus we have ever tasted. The only problem, is that we usually have it every day while it continues to grow and prosper. I use this salad on a warmish night, when all you can smell is the freshness of Spring.

Ingredients Nutrition

Directions

  1. Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
  2. Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
  3. Remove mushrooms from sauce with slotted spoon and set aside.
  4. Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
  5. To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.
Most Helpful

5 5

I really loved this, but I'd add more asparagus. My asparagus was really thin, so I felt like there wasn't enought for this salad. Loved the mushrooms after placing in the dressing....they are great! All these ingredients combined to create a wonderful taste!! Thanks for sharing.

4 5

Very easy to make and very refreshing. Dressing is delicious,did not have any leftovers. I used marinated button mushrooms and shallots .Thank you.

4 5

I cooked the mushrooms in the syrup mixture and then drained them. I also had some sliced strawberries and walnuts to use up, so i added them to the salad. Thanks for the recipe.